Preserved lemons are a Moroccan cuisine cooking staple. This recipe for preserving lemons is quick and easy, and adds a great depth of flavor to a wide variety of Moroccan marinades, tagines, salsas, sauces and more! Prepped within 10 minutes, this recipe yields 6 preserved lemons.
Cuisine:Moroccan, North African, Mediterannean, African
4 lemons, scored into quarters
1 cup lemon juice (about 4 additional lemons)
1/2 cup salt
Prep. Wash and scrub the lemons to remove any dirt from the skin. Score into quarters and fill each lemon generously with salt, rubbing it to coat each section.
Can. Squeeze the lemons into canning jars and sprinkle with another few tablespoons of salt. Fill the jar with lemon juice, making sure it covers the lemons completely. Loosely seal with the lid.
Preserve. Let sit on the counter for a week and then transfer to the fridge for an additional 2 weeks or until the skin is soft and can be easily punctured with a butter knife. Use in sauces, marinades and with roasted dishes!